This cake is Cheryl’s speciality. I think that every time a new person tastes this cake, they ask for the recipe. Now, you have the chance to have it in this cookbook!
Instead of making a big cake, you can also use this recipe to prepare muffins.
Ingredients:
- 750 ml flour
- 625 ml sugar
- 5 ml salt
- 15 ml baking powder
- 15 ml cinnamon
- One can of pineapple chunks
- Enough vegetable oil added to the pineapple juice from the can to equal 400 ml
- 4 eggs slightly beaten
- 15 ml vanilla
- 375 ml chopped walnuts
- 375 ml chopped coconut
- 325 ml puree of cooked carrots
- 200 ml chopped pineapple
Method:
- Preheat the oven to 3500 F
- Grease two cake pans (about 22 cm) and place wax paper at the bottom of each pan
- Sift the dry ingredients in a large bowl
- Add the oil, pineapple juice, eggs and vanilla and mix well
- Puree the cooked carrots in a food processor and then add the walnuts, pineapples and coconut. Continue to puree for an additional 30 seconds
- Add the puree to the batter and mix well
- Pour the batter equally in two pans and bake 30 to 35 minutes or until cake cooks
- Let the cakes cool on a grill for about three hours before icing (see recipe)
